Elotes-Mexican Street Corn

In Mexico they serve this as street food it‘s a snack, it can also me made in bowls by removing the kernels after its been charred and topping as below. This is hands down the best way to eat corn on cob, once you try it you will understand why the Mexicans love it so much. It its traditionally made with Mexican Cotija cheese sprinkled on top, you can sub in a vegan feta or vegan parm.

SERVES:
4

Ingredients
Instructions

Ingredients

4 corn on the cob, husks included optional

sauce

200g veganaise (vegan mayonnaise) @followyourheart
1/2tsp chilli powder or cayenne pepper
1/4 tsp smoked paprika
50g vegan feta or parmesan
1tbs finely chopped coriander
Juice ½ lime

To serve

Extra ‘cheese‘
Coriander leaves
Limes wedges

Instructions

First start charring your corn on the BBQ or under a grill, until nicely charred on all sides. If you are keeping the husks attached, pull back one leaf at a time and tie with twine or one of the leaves, also wrap them in foil to help from burning too much.
Whilst the corn is charring mix all your sauce ingredients together.
Once the corn is ready remove and place on a serving plate, smother with the sauce on all sides and sprinkle on your extra cheese, coriander and squeeze with extra lime.

Other recipes you may enjoy

Chickpea Makhani with Spiced Roasted Squash

Baked Pumpkin Donuts

Autumn, Winter, Light Meals, Soup

Brothy White Beans & Tomatoes

Sweet, Snacks

Chocolate & Peanut Caramel Cups

Autumn, Breakfast

Carrot Cake Porridge

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!